Cinnamon Pull Apart Loaf Recipes

CINNAMON PULL-APART PARTY LOAF

Steps:

• Heat oven to 350ºF. Place 2 (24-inch) pieces aluminum foil, crossing one over other, on flat surface.
• Cut bread, using serrated knife, in grid pattern, spacing about 1 inch between rows. (Do not cut through bottom crust.) Set aside.
• Combine all remaining bread ingredients in bowl; mix well.
• Place loaf into center of aluminum foil pieces. Spoon butter mixture into cut areas of bread, spreading some over top of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.
• Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and top is crunchy.
• Combine powdered sugar, cream cheese and 1 tablespoon butter in bowl; mix well. Stir in half & half and 1/2 teaspoon vanilla. Drizzle over warm bread.
• Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into the loaf to include filling and bread.

OVERNIGHT PULL-APART CINNAMON LOAF

Steps:

• In a small saucepan heat the milk until just warm (105°F to 115°F). Pour into a large mixing bowl, then add the yeast. Stir until yeast is dissolved. Let stand 5 minutes or until foamy.
• With a mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg, and salt into the yeast mixture until combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape in a ball (dough will not be smooth). Transfer dough to an oiled bowl. Cover and refrigerate overnight or up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45 to 60 minutes or until nearly double).
• Butter a 9x5x3-inch loaf pan; set aside. Remove dough from the refrigerator. On a lightly floured surface roll dough to 20x12-inch rectangle. Brush dough with 1/4 cup melted butter, then sprinkle with a mixture of 3/4 cup sugar and cinnamon. Cut dough rectangle crosswise in five 12x4-inch strips. Stack strips, then cut six 4x2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up.
• Let rise in a warm place for 45 minutes or until nearly double in size. Preheat oven to 350°F. Bake loaf about 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Transfer from pan to serving plate. Drizzle with Quick Glaze, then sprinkle with nuts. Cool 20 minutes more. Pull apart or slice to serve. QUICK GLAZE
• In a small bowl stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency.

CINNAMON PULL APART LOAF

Steps:

• Heat oven to 375°F (190°C). Separate dough into individual rolls. Cut each roll into quarters.
• Lightly pile pieces randomly into greased 8x4 inch (1.5 L) loaf pan. Sprinkle with chocolate chips. Drizzle with butter.
• Bake for 25 minutes or until top is golden brown and springs back when touched lightly.
• Cool slightly, lift or flip out of pan onto serving platter. Drizzle with icing.

CINNAMON PULL APART LOAF

Steps:

• In a large stand mixer bowl, sift together All-Purpose Flour (3 cup), Granulated Sugar (1/4 cup), Salt (1/2 teaspoon) and Active Dry Yeast (1 package).
• In a small saucepan, melt together Milk (1/3 cup) and Butter (5 tablespoon) until butter has just melted. Remove from the heat and add in the tepid Water (1/4 cup) and Pure Vanilla Extract (1 teaspoon).
• Use the dough hook in the stand mixer to mix the dry ingredients, then add the wet ingredients.
• Add the Egg (2) a bit at a time, mixing just until incorporated after each addition.
• Place the dough in a large bowl lightly greased. Cover with plastic wrap (I like to use a disposable shower cap or I place the bowl into a clear bin bag). Place in a warm space and allow to rest until doubled in size, about 1 hour.
• While the dough rises, whisk together the Granulated Sugar (3/4 cup) and Ground Cinnamon (2 teaspoon) for the filling.
• Grease and flour a 22x12x7cm loaf pan.
• Knock back the dough and knead into a smooth ball. Cover with a clean kitchen towel and let rest for 5 minutes.
• On a lightly floured work surface, use a rolling pin to roll the dough out.
• Use a pastry brush to spread the Butter (5 tablespoon) across all of the dough.
• Sprinkle with all of the sugar and cinnamon mixture.
• Slice the dough vertically, into six equal-sized strips.
• Stack the strips on top of one another and slice the stack into six equal slices once again. You'll have six stacks of six squares.
• Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and place in a warm place for 30 to 45 minutes or until almost doubled in size.
• Place a rack in the center of the oven and preheat to 180 degrees C (350 degrees F). Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw.
• Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.
• Serve and enjoy!

CINNAMON SUGAR PULL APART LOAF

Steps:

• Heat oven to 400°F. Generously grease 8x4-inch loaf pan (do not use dark-coated pan). In small shallow bowl, combine sugar and cinnamon; mix well.
• Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted butter; roll in sugar-cinnamon mixture. Arrange in greased loaf pan.
• Bake 19 to 25 minutes or until deep golden brown and center is baked through. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm.

CINNAMON SUGAR PULL APART LOAF

Steps:

• Preheat oven to 400 degrees.
• Grease an 8x4 inch loaf pan (do not use dark-coated pan).
• In small bowl, mix sugar and cinnamon together.
• Separate dough into 10 biscuits.
• Cut each biscuit into quarters.
• Dip each quarter into melted butter; roll in cinnamon-sugar mix.
• Arrange biscuits in greased loaf pan.
• Bake for 19-27 minutes.
• Cool 2 minutes; loosen edges; remove loaf from pan.
• Serve warm.